puffed rice recipe | spiced puffed rice | murmura recipe

this puffed rice recipe is a lightly spiced savory snack made with puffed rice and a few spices. you can even call this recipe as masala murmura. puffed rice is also called as murmura in hindi language.

murmura chaat

this is a healthy snack that you can munch on any time of the day. there are days when you want to eat light food. i made these lightly spiced puffed rice (murmura chaat) on such a day. we just had this and some fruits this day. maybe the travelling back home from coimbatore was taking a toll on us.

what is puffed rice

puffed rice are rice grains (white or brown) which have been cooked or roasted to make the rice grains puff up. i have seen rice grains being puffed in large iron woks (kadai) filled with hot sand. the rice grains are partially cooked (by steaming or roasting) and then cooked on a hotbed of sand till they start puffing. making puffed rice from rice grains is an extensive process and takes time. puffed rice is easily available in indian stores and you don’t need to spend a lot of time and energy making them at home.

in other indian languages puffed rice is also known as muri (bengali), mamra (gujarati), pori (tamil, malayalam), murmura (hindi), kurmura (marathi), telugu (borugulu) and mandakki (kannada).

murmura chaat puffed rice

how i made spiced puffed rice

there are numerous way puffed rice snacks can be made. in this puffed rice recipe, i have kept the spicing and flavoring light. variations can include the addition of roasted gram (roasted chana dal) and roasted or fried peanuts. i chose not to add any roasted gram or peanuts or onions to the puffed rice (murmura) as i wanted to make a light snack. so i just lightly roasted the puffed rice with some turmeric, asafoetida, black salt and curry leaves.

both asafoetida (hing) and curry leaves give a really good flavor and taste to the puffed rice. turmeric imparts a nice bright yellow color. black salt gives a nice sharp taste. if you do not have black salt, then use white salt or himalayan salt.

you can even temper with some mustard seeds or cumin seeds. red chilli powder or your favorite indian ground spice can also be added.

murmura chaat - roasting puffed rice

once you are done with the roasting, then serve the puffed rice at room temperature. when serving you can top with some boiled potatoes or sev or coriander leaves or a spicy green chutney or sweet tamarind chutney or lemon juice. i added some chopped boiled potatoes and topped with a little sev (fried gram flour vermicelli) and the light puffed rice snack was ready.

while serving feel free to add various tidbits (raw mangoes, papdi, onions, tomatoes, lemon juice) to the puffed rice the way you or your family likes. you can even scale the recipe and make a large batch. store in an air-tight jar. murmura snack is healthy and loved by kids too.

murmura chaat - puffed rice chaat

there are many recipes that i make with puffed rice. both sweets and snacks can be made with puffed rice. i have already shared some popular indian puffed rice recipes like:

puffed rice recipe

5 from 1 vote
Author:Dassana Amit
Prep Time:1 min
Cook Time:4 mins
Total Time:5 mins
Course:snacks
Cuisine:indian
Servings (change the number to scale):3
murmura chaat recipe
this puffed rice recipe is a light snack made with puffed rice & a few spices. this spiced puffed rice snack is healthy and easy to make.

INGREDIENTS FOR puffed rice recipe

(1 CUP = 250 ML)

for roasting puffed rice

  • 2 cups puffed rice - murmura, pori, mandakki, muri
  • ½ teaspoon turmeric (haldi)
  • 1 pinch asafoetida (hing)
  • 1 sprig curry leaves 10 to 12 leaves (kadi patta)
  • 2 teaspoons oil
  • black salt or white salt or himalayan salt- add as per taste

for serving puffed rice:

  • 1 or 2 tablespoon fine sev - optional
  • 1 medium size potato - boiled, peeled and chopped - optional

HOW TO MAKE puffed rice recipe

  • in a heavy pan or wok, heat oil. keep the flame to a low and add the curry leaves.
  • fry for some seconds till the curry leaves become crisp. add the turmeric and asafoetida.
  • quickly stir and immediately add the puffed rice.
  • roast the puffed rice for a couple of minutes till they become crisp. do not brown them.
  • add salt and mix again.
  • let the puffed rice snack cool at room temperature.
  • when serving murmura chaat, add some boiled potatoes and top up with sev. you can drizzle some lemon juice if you want.

NOTES

  • the puffed rice recipe can be doubled or tripled.
  • make a large batch and store in an air-tight container. 
  • you can add your favorite spices or herbs while tempering. 
  • to make a spicy puffed rice add red chilli powder. 
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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23 comments/reviews

  1. just came across your website and loved it. the recipes are simple yet so appealing. the pictures are brilliant! you should get so much pubilicity. sharing on facebook and everywhere. thanks you!!

  2. the procedures r very good as it is in step by step method also can u provide any paneer item like this5 stars

  3. Dassana,

    This is a favourite post of mine. I loved the snapshots and the the leaf bowls.
    Unsuccessfully tried to get some during my India visit.
    Could you send me some? :-)!

  4. your recipies are always easy to make ……. the ingredients are easily available. congratulations for the new record ……..may you go a long way ahead!!!!!!!!!

  5. Hi Dassana first of all kuddos to you may you have many many more visitors and followers. The murmura chaat is my fav tea time snack. Gr8 pics and presentation.

  6. We have this almost everyday. The potato is optional but we add some lightly sauteed groundnuts. I microwave the murmura for about 40-50 secs and they are nice and crisp.

  7. Your Blog is worthy of visits, keep it up.

    My Mom used to make this version at home and so do many of aunts. However, it was not called chaat maybe because they wanted to keep away the children from the whole concept of eating the chaat from outside:)

  8. Hey Dassana that is fantastic news and a great achievement, looking forward to a 10K soon :). Very well deserved! Murmura chat is my anytime fav.